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Minestrone Recipe

This homemade Minestrone Recipe is packed with vibrant color and fresh flavors. The variety of vegetables and small ditalini pasta adds texture making this one pot meal a filling and delicious option any time of year.


Easy Minestrone Recipe

Minestrone is the kind of pantry ingredients soup that anyone can make. It’s low calorie and filled with healthy ingredients like carrots, green beans, kidney beans and tomatoes. How do you make Minestrone? To begin, heat olive oil in the bottom of a large pot or Dutch oven. Add carrots, celery, zucchini and cook just until softened then add garlic. To the pot add seasonings and herbs, with chicken stock, crushed and diced tomatoes, kidney beans, cannellini beans and green beans. Give it a good stir, then cover and simmer for about 15 minutes, then add the pasta. Cook until dente then ladle into a bowl and enjoy. How to make homemade Minestrone:

  • Vegetables – Carrots, celery, onion, cannellini beans, light red kidney beans, green beans and zucchini.
  • Stock – Chicken stock or vegetable stock could be used instead.
  • Tomatoes – Crushed tomatoes and diced tomatoes.
  • Pasta – Ditalini pasta is a small short tubular pasta that’s classic in Minestrone.

How to Make the Best Minestrone Recipe

  • Ingredients you’ll need to make homemade Minestrone Soup: Carrots, onion, celery, zucchini, ditalini pasta or another small pasta, kidney beans, cannellini beans, green beans, minced garlic, olive oil, chicken stock or vegetable stock, bay leaves, salt, black pepper, crushed red pepper flakes, dry Italian seasoning, dried thyme, chopped Italian parsley, crushed tomatoes, diced tomatoes and grated Parmesan cheese for garnishing.
  • Kitchen gadgets you’ll need: A large 6 quart Dutch oven or similar heavy bottomed pot, a sharp knife and chopping board, measuring cups and spoons, a cheese grater for the Parmesan cheese and large spoon for stirring.
  • If you’d like to keep this soup strictly vegetarian, use vegetable stock in place of chicken stock in the same amount.
  • Please note: The thickness of the minestrone soup stock may vary slightly depending on how long and vigorously it’s cooked. Have 1-2 cups of additional chicken stock on hand to thin further at the end of cooking adding more to loosen up the soup to your personal taste.
  • If you’re unable to find ditalini pasta, you could adapt using small shells, elbow macaroni or any small tubular pasta. Should you choose a full size variety of pasta, it will take more liquid to cook.
  • Store cooked Minestrone chilled in the refrigerator for up to 4 days. Reheat on the stovetop in a saucepan over medium heat or in the microwave in single serving portions.
  • You can cool completely then freeze Minestrone for future meals. Store soup frozen for up to 2 months. Thaw overnight in the refrigerator.
  • Reheat Minestrone in a saucepan over medium heat or in single serving portions in the microwave.

More Southern Soup Recipes to Make

Being fans of soup year-round, I have many delicious options in the recipe index. More soup recipes you may also like to try:


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Minestrone Recipe

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: easy-minestrone, minestrone-recipe
Servings: 8 servings
Calories: 278kcal


  • 2 Tbsp olive oil
  • 1 cup celery diced
  • 1 cup sliced baby carrots
  • 1 medium onion diced
  • 1 medium zucchini cut into lengthwise into quarters and sliced
  • 4 medium cloves garlic minced
  • 1 32oz low sodium chicken stock plus additional as needed to thin
  • 1 28 oz can diced tomatoes
  • 1 15 oz can crushed tomatoes
  • 1 15 oz can light red kidney beans drained
  • 1 15 oz can cannellini beans drained
  • 1 cup frozen or fresh cut green beans
  • 1 1/2 tsp dry Italian seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4-1/2 tsp crushed red pepper flakes (optional adjust to your taste)
  • 1 tsp dried thyme
  • 1 tsp sugar
  • 2 medium bay leaves
  • 1 cup ditalini pasta (small tubular pasta)
  • 1/2 cup chopped Italian parsley
  • 1/2 cup grated Parmesan cheese for garnishing and toasted crusty bread for serving


  • In a 6 quart Dutch oven or large heavy bottomed pot, heat olive oil over medium high heat. Add carrot, celery, onion and zucchini. Cook for 6-8 minutes until softened and beginning to brown. Add garlic, cook for 1 minute longer.
  • To the pot add chicken stock, diced tomatoes, crushed tomatoes kidney beans, cannellini beans, green beans, Italian seasoning, salt, black pepper, red pepper flakes, thyme, sugar and bay leaves. Cook covered over medium heat for 15 minutes.
  • To the pot add ditalini pasta. Cover and cook over medium for an additional 10-15 minutes or until pasta is tender. Check thickness of soup adding additional stock to thin, if needed.
  • Remove bay leaves, add 1/4 cup parsley, mixing into the soup.
  • Serve immediately garnished with additional parsley and grated Parmesan cheese.


The thickness of the soup stock may vary slightly depending on how long and vigorously it’s cooked. Have 1-2 cups of additional stock on hand to thin further at the end of cooking, adding more liquid to loosen up the soup, if needed.


Serving: 1serving | Calories: 278kcal | Carbohydrates: 48g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 733mg | Potassium: 286mg | Fiber: 10g | Sugar: 10g | Vitamin A: 3278IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    This is a fantastic recipe! I’m Italian and it’s pretty darn close to what I make. One suggestion though…. add a Parmesan cheese rind while it simmers. Thanks for a keeper.

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